Heat a small saucepan, pour 2 tablespoons of oil into the saucepan, sweat a finely chopped onion, pour in the rice and fry (approx. 1 minute), add 1.5 cup of vegetable stock and bring to the boil, simmer on the lowest level for 15 minutes and then leave to cool.
Fill the egg with a tablespoon of water and whisk, fill it with 1 tablespoon of oil (or other fat) in a hot pan and let it set (scrambled eggs), transfer it and let it cool.
Cut the remaining vegetables into small pieces, fry them in a large pan in the remaining oil, add the rice, mix, reduce the temperature and continue to fry until the vegetables are al dente, add the scrambled eggs and mix everything together, season with soy or oyster sauce .
Of course, there are also other types of vegetables, a great dish to use leftover vegetables.
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